Category: Coffee Drinking

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Here’s some Coffee Basics

simple coffee science

At its simplest, making coffee is just about combining ground coffee and hot water.

People have different preferences and tastes though, so there’s no automatic formula to making a cup that YOU will enjoy – everyone needs to experiment and find what they like best!

There are some simple principles that can help you get more from your coffee, here’s a few of them:

The better the origin the more chance you have that it will taste good – this applies to both the coffee and the water.

Some people do make coffee with boiled spring water as they think it gives the coffee the best chance. That may be going way too far for most people, but it is worth remembering that the water you use will have an impact – using water that has gone through a water filter could be a good idea if you have one.

The coffee origin can be talked about for ever – but there is at least a very simple thing to remember: the fresher the coffee the better. So within the coffee making process it’s ideal to keep the coffee in the form of beans as long as possible before grinding – right up until you actually make the coffee in fact! Air is an enemy of coffee freshness – so when you grind the coffee it’s best not to do it days or hours in advance, but just as the water is boiling.

You can still get great tasting coffee from pre-ground coffee – but don’t keep ground coffee in the cupboard for months on end, and remember this thing about air being coffee’s enemy: keep your coffee in an airtight container and limit its exposure.

The water you use should be off the boil (best at90 to 95 degrees celsius) – certainly not boiling.

What’s next depends upon the coffee making method that you use: in fact the grind fine-ness of your coffee should really be different depending upon the coffee maker that you’re using.

Turkish coffee requires the finest grind (almost like powder), espresso makers very fine too, AeroPress generally uses a reasonably fine grind (like fine sand) as do stovetop makers and syphon devices. Automatic filter makers need something a little coarser but we’re still staying on the fine side with these.

A pourover coffee maker or a Chemex needs a grind on the coarser side (but not too much as the coffee grinds are in contact with any part of the water just briefly, as it flows through).

A Clever Dripper , a Cafetiere/French Press, or Cold Brew require the coarsest grind as the coffee will be seeping in the water for an extended period of time.

Once you’ve made your coffee, don’t leave the coffee standing – dispense it and drink it!! The longer it stands the more bitter it will become as the coffee grinds will have been in contact with the water for too long.

Hopefully those principles are useful in approaching your coffee making – remember to experiment and enjoy finding out the differences that result from changing some of the ways you make your coffee.

Oh, one last point – the ratio of coffee to water will be something that you decide for yourself – but it’s useful to start from the Speciality Coffee Association best brewing practices: 55g of coffee to 1 litre of water (which works out at about 14g for a small mug of 250ml, or about 18g for a large mug of 330ml).

View our speciality coffee selection and coffee making devices at artistrycoffee.co.uk

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Exploring the World of Cold Brew Coffee: 3 Methods to Satisfy Your Caffeine Cravings

Photo by Jay Mantri on StockSnap

Are you ready to dive into the cool and refreshing realm of cold brew coffee? If you’re a fan of iced coffee or seeking a smoother, less acidic alternative to your regular hot brew, then you’re in for a treat. At Artistry Coffee we’re going to explore the wonderful world of cold brew and three options as to how you make it. There are three distinct methods of preparation. So grab your favorite mug, and let’s get brewing!

Method 1: Immersion Brewing – The Classic Cold Brew

Imagine a slow and patient process that requires time, but minimal effort. That’s the essence of immersion brewing, the classic method of making cold brew coffee. Here’s how it works: Coarsely ground coffee beans are steeped in cold water for an extended period, typically around 12 to 24 hours. During this time, the water slowly extracts the flavors, oils, and caffeine from the coffee, resulting in a smooth and mellow brew. Once the steeping is complete, the coffee can be filtered, and the concentrate can be diluted to taste with water if needed, or milk. This method offers a rich and full-bodied flavor profile, making it a go-to choice for many cold brew aficionados.

Method 2: Slow Drip – Precision and Elegance

If you’re a coffee connoisseur looking for a more refined and visually captivating experience, the slow drip method might be right up your street. It can be also known as cold drip or Kyoto-style coffee, this method involves a specialized coffee maker that slowly drips cold water over a bed of coffee grounds. The water delicately extracts the flavors as it passes through, resulting in a nuanced and vibrant cup of cold brew. The slow drip method can sometimes also provide precise control over brewing parameters, including the drip rate, water temperature, and grind size. With its clarity and smoothness, slow drip cold brew is as much a feast for the taste buds as the fascinating process is for the eyes.

Method 3: Japanese-Style Iced Coffee – Brewed on the Rocks

Looking for a quick and invigorating cold brew fix? Japanese-style iced coffee, also known as flash brew, offers a fresh and zesty alternative. Instead of steeping the coffee grounds for hours, this method involves brewing hot coffee directly over a bed of ice, rapidly cooling and chilling the brew. The hot water extracts the flavors swiftly, capturing the aromatic nuances and delivering a bright and vibrant cup of cold coffee. It’s the perfect choice if you crave the taste of fresh cold brew coffee without the wait. Just pour the hot water over your coffee grounds in a pour-over coffee maker, let it drip over ice, and voila! Your icy delight is ready to be savoured.

So there you have it, coffee lovers! Three delightful methods to indulge in the world of cold brew coffee. Each has different benefits and features. Whether you prefer the classic immersion brew, the precise elegance of slow drip, or the quick and zesty Japanese-style iced coffee, each method offers a unique flavour experience.

So go ahead, experiment, and find the cold brew method that tickles your taste buds. Cheers to cool caffeine satisfaction and happy sipping this summer!

Check out Artistry Coffee for a range of Cold Brew Coffee Makers

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The Evolution of Coffee Culture in the UK: From 1st Wave to 4th Wave Coffee

Coffee Grinder and coffee cup - Photo by Tom Swinnen on StockSnap.io

Coffee has come a long way from being a commodity product to more of a cultural icon. In the UK, coffee culture has undergone a remarkable transformation, from the mass-consumption of instant coffee in the first wave to the specialty coffee movement of the third wave and onwards to the sustainability and innovation focus of the developing fourth wave. Let’s explore the history and development of coffee culture in the UK through the different waves of coffee.

1st Wave Coffee: The Beginning of Coffee Culture

Coffee was introduced in the UK in the 17th century in select coffee shops in major cities like Oxford and London – but it could be said that the first true wave of coffee in the UK began in the late 19th century with the mass production and distribution of pre-ground coffee. Coffee was primarily consumed as a commodity product, and instant coffee became increasingly popular due to its convenience. However, coffee shops also started to become popular social gathering places, and coffee culture began to take root.

The Second World War brought about changes in the coffee industry, with the introduction of rationing and the need for alternative products to supplement the limited coffee supply. Chicory became a common substitute for coffee, and instant coffee remained popular due to its convenience and affordability.

2nd Wave Coffee: The Rise of Coffee Chains

The second wave of coffee could perhaps be said to have began in the UK in the 1990s, with the arrival of coffee chains such as Starbucks and the expansion of Costa Coffee. These chains introduced to many people the concept of specialty coffee drinks like lattes and cappuccinos and focused on creating a “coffee shop experience” for consumers. The second wave was characterised by an emphasis on branding, marketing, and creation of coffee drinks as a cultural experience rather than just a beverage.

The growth of coffee chains led to the widespread availability of barista-made coffee and the popularisation of coffee culture in the UK. Coffee shops became popular places for socialising, working, and relaxing, and the demand for specialty coffee drinks continued to increase.

3rd Wave Coffee: The Emergence of Specialty Coffee

The third wave of coffee in the UK began in the early 2000s, with a focus on the quality and craft of coffee as a specialty beverage. The third wave emphasized the origin, processing, and roasting of coffee beans, as well as brewing methods that showcased the unique flavours and characteristics of different coffee varieties.

Specialty coffee shops and roasteries began to emerge, and the concept of direct trade relationships between coffee growers and roasters gained popularity. Consumers became more interested in the story behind their coffee, and the demand for specialty coffee beans and brewing methods continued to grow.

4th Wave Coffee: Sustainability and Innovation

While there is no official consensus on the definition of the fourth wave of coffee, some say that it involves a continued evolution of the specialty coffee industry beyond the third wave to involve a focus on sustainability and ethical practices throughout the supply chain. This includes environmental issues and social responsibility. It could also involve continued exploration of innovative brewing techniques, such as cold brew, nitro coffee, and alternative brewing methods like pour-over, as well as a greater emphasis on technology and automation in coffee production and brewing.

Coffee culture in the UK has evolved significantly over the past century, from the mass consumption of instant coffee to the specialty coffee movement of the third wave. While the concept of a fourth wave of coffee is developing, it is clear that the demand for quality, sustainability, and innovation will continue to shape the future of coffee culture in the UK.

You can check out all our coffees, including the stories behind them, and the social responsibility emphasis here at artistrycoffee.co.uk.

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How do we consume coffee?

Coffee Beans

Coffee is loved the world over and growing consumption in many places – but there is still a large variation in the amount of coffee consumed in different countries.

The Scandinavians are some of the highest per capita consumers of coffee, with Finland the leading nation for coffee drinking (three times more coffee is consumed by the average Fin than the average Brit).

In fact much of Europe is also far ahead of the UK in coffee consumption – Germans at almost double our intake, and our neighbours in Ireland drinking almost a third more coffee than us.

However Britain has definitely embraced coffee with greater passion over recent decades, with also a rising likelihood of consuming ethical coffee and brewed coffee (rather than instant). We’re approximately drinking 1 shot of coffee per person per day on average – but obviously the range from the coffee adicts to those who don’t go near it is very wide!

Around half of us prefer a milky coffee of some kind – perhaps a cappuccino, a latte or a flat white, while almost a third are more likely to favour a black coffee – an espresso, or black americano. Flavour shots and cold brew coffee or frappes are both niche favourites, with around one in twenty enjoying each of these types of coffee as their favourite variation.

It used to be that Tea was unquestionably Britain’s favourite beverage, but now it’s a much more close-run thing – with almost two thirds of people saying that they regularly enjoy coffee (the same proportion as for tea).

There has been a general trend that people start drinking coffee in their late teens and increase rapidly through their 20s in their consumption (perhaps this is related to the need to keep alert at work!) and the consumption remains high until people are in their early 60s. From then on consumption is not as strong, but still moderate – this could be related to a greater propensity to drink coffee in the working environment.

An alternative view could be that those of more senior years were more inclined towards a cup of tea and instant coffee and never fully embraced the coffee culture and variety of espresso based drinks that the younger half of the population have perhaps more enthusiastically embraced. If so, it would suggest that in future coffee consumption may rise in later years as people take their coffee drinking preferences through into retirement with them.

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Where does the best coffee originate?

Redemption Roasters Coffee pack and label - stocked at Artistry Coffee

Coffee is grown in many regions around the world – but mainly with the commonality that the coffee growing regions are within the band of the Tropics either side of the Equator – between the Tropic of Cancer in the  northern hemisphere and the Tropic of Capricorn in the southern hemisphere.

It is not just due the proximity to the Equator and the more consistent and moist tropical climate patterns that this produces, but also to the higher elevations present in Central and Southern America, tropical African regions and South East Asia and parts of the Middle East.

Coffee grows better at higher elevations (often 1,000 to 2,000 metes above sea level) – particularly the smaller beans of the Arabica variations which have generally been prized as the better beans, though there can be quite a variation in taste, flavour profile and production technique.

A bit like wine, coffee tastes different depending upon the bean, the soil and biodiversity environment, as well as the climate and the techniques of cultivation, preparation for roasting, washing, drying, etc.

Central and South America are the powerhouses of worldwide coffee production, with Brazil the biggest of them all.

Africa (the Sidamo region of Ethiopia) is often credited as the birthplace of human coffee consumption.

South East Asia and the Middle East also boast many coffee producing nations including their largest producers Indonesia and Vietnam with flavours thought to be more earthy and bitter.

Coffee roasting is usually done more locally to consumption – and ideally within just weeks or at the most a few months from consumption. Its best to grind coffee just before you consume it, if you have your own coffee grinder (see our range of handgrinders), to allow the coffee bean to contain the flavour until you release it.

There’s lots to discover about coffee beans, their flavours and characteristics – the best way is to try some different beans and take a few notes as you drink your coffee to create your own taste notes and get an idea of what your enjoyment of coffee is driven by.

There are many smallholder farms in amongst even the biggest coffee producing nations – we stock Redemption Roasters coffees who select coffee beans with the social responsibility agenda in mind and always on the lookout for an exceptional coffee.

See our range of coffees and their stories – coffees with social responsibility.

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Another couple of new coffees are in:

Originating Countries for current Artistry Coffee Beans

We have 2 new coffees just in, as well as some new roasts of coffees that we have stocked for a while.

The new Blanca Rosa Melgar is another Honduran coffee again contributing 50p from each bag to the Honduran Relief Fund – helping the areas hit by storms Eta and Iota in November 2020. The taste notes of these beans are for cherry liqueur, pomegrante and cacao – so something a little different perhaps! The coffee is sourced from a 6 hectare farm at 1250 meters in the mountainous Celaque area to the west of the country. Named after the farm owner, this coffee is farmed organically as Blanca and her husband Arturo refuse to apply chemicals to the land.

Our other new coffee is La Naranja from Peru. It originates from 3 small farms in the northern Andes region of Cajamarca, Peru – careful farming methods are used to encourage the quality and yield of the crops. This coffee is from c1800 meters and has taste notes of green apple, raisin, and clove.

At Artistry Coffee we offer multi-buy discounts when you purchase more than one bag, and we reduce the prices on older roasts too.

We have coffee beans – or ground coffee – available.

Currently there are single-origin coffees from Peru, Ecuador, Honduras, Colombia, Ethiopia, and Guatemala. As well as our regular Aylesbury Blend.

The story of the Redemption Roasters project underpins all our coffees.
FIND OUT MORE HERE

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Artistry Coffee Origins

Originating Countries for current Artistry Coffee Beans

Our Fiallos coffee from Honduras has the story of a man who gradually saved enough money to buy a small parcel of land to grow coffee, and has managed to add other parcels of land to eventually create a viable buisness. He now also advises and assists other coffee producers. With each bag of Fiallos coffee, 50p goes to the Honduran Relief fund helping with the aftermath of the Nov 2020 storms.

Another coffee is Altos De Saraguallas from Ecuador – which is produced by a collective of smallholders in the Loja region of Ecuador.  See if you detect the taste notes of Glace Cherries, Cantaloupe, Lemon Drops.

Our coffee pricing offers multi-buy discounts when you purchase more than one bag, and we discount older roasts. So if we have some spare bags from a previous roast you can choose to buy the most recent roast, or a previous roast at a discount.

We have coffee beans – or ground coffee bags – available.

The story of the Redemption Roasters project underpins all our coffees.

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Hario’s Drip In Server could be one of the best value handbrew coffee products

Hario Drip In Coffee Server

The Drip-In Server from Hario is a great combination item – it is a drip filter coffee maker, it is a coffee server too – stylishly serving up your favourite beverage! You can also use it for Cold Brew coffee.

If you’ve heard of the lovely classic Chemex pour-over coffee maker, we think of this as a value version – but it’s still quality as it’s made by Hario and has good pedigree as part of the V60 family of products.

As a glass serving jug with cup measures on the side, the Hario Drip-In Server looks good and sits well on a coffee or dining table.

This device can also make your coffee too – using the drip-filter method with ground coffee placed in V60 filters, of 02 size, in a plastic removable V60 frame which rests on the top of the glass server jug. Hot water is then poured-over the coffee grounds at a slow pace – first allowing the coffee to swell (or bloom) and then refilling the V60 frame and allowing the coffee to slowly drip through.

A plastic lid helps the brewing process and a stylish black handle robustly adorns the side of the server.

The Hario Drip-In Server is also great for pour-over-ice coffee making – to the process described above but with ice already placed in the jug – which the coffee pours over, cooling as it goes.

This device from the Hario V60 family is a really versatile coffee maker. If you also consider its the equivalent of a Range Server with a V60 drip filter in-built and it can serve 4 people easily you can see why we think it’s one of the best value handbrew coffee devices.

You can also find it featured as a key part of the Artistry Coffee The Drip Filter Kit.

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Colour, design, and an expression of ecofriendly individuality.

ecoffee cup wide range promo

The ecoffee story could be one of colour, of design, of environmental concern, of practicality, of individuality. In fact it’s all of these.

The wide range of patterns and designs make the ecoffee cup a colourful attractive cup which can be a little expression of individuality every time you have a coffee.

The ecoffee cups available at artistrycoffee.co.uk are reusable takeaway coffee cups. They could give you a discount on your next takeaway coffee from your favourite coffee shop as increasing numbers are offering discounts if you use your own cup rather than a throwaway cup. So everytime you use your own cup you could be making a positive difference to both your wallet and the environment.

The problem with a lot of own cups is that they can affect the taste – giving a hint of plastic or metallic taste – or are heavy (ceramic cups). The ecoffee cup is light and durable, yet has none of these taste effects as it is naturally sterile bamboo fibre.

The problem of waste from takeaway cups has now reached the news headlines on more than one occasion and the government is considering a surcharge on their use, so the ecoffee cup can represent your own response to this issue. A thin plastic coating is present in most takeaway cups, which is very difficult to separate in normal recycling operations, so the sad story is that despite most of us thinking for many years that we were recycling – we weren’t! The cups have generally ended up in landfill. Using your own cup puts you in control and ensures you’re not contributing negatively to this issue.

The ecoffee cup is made from naturally organic bamboo fibre combined with a non-GMO corn starch and a resin binder. The lid and sleeve are food grade silicone. Bamboo is fast growing, quickly renewable and sustainable. It doesn’t require any pesticides or chemicals and absorbs a third more CO2 than an equivalent area of hardwood trees.

An ecoffee cup can last indefinitely if you take care of it, but the cup is naturally biodegradable at the end of its lifetime and the silicone lid and sleeve recyclable with kerbside recycling.

It’s not insulated, but will keep a drink warmer for longer than a takeaway cup.

The ecoffee cup is suitable for vegans as it contains no tallow or other animal products.

So why not take a look at the fabulous range of ecoffee cups at artistrycoffee.co.uk and see what suits your style!